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Cheesy Chicken Jalapeno Popper Taquitos

All the flavors of a cheesy jalapeno popper mixed with chicken and rolled up into crispy baked taquitos... and the filling is cooked in the slow cooker!
Prep Time15 mins
Cook Time8 hrs
Total Time8 hrs 15 mins
Course: Appetizer, Entree
Cuisine: Mexican
Servings: 6 - 8 servings
Author: The Chunky Chef


  • 3-4 boneless skinless chicken breasts (can use frozen as well)
  • 8 ounces cream cheese
  • cup ⅓ jarred sliced jalapeños roughly chopped (use more if you'd like it to be hotter)
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1 tsp cumin
  • 16 soft taco-sized flour tortillas
  • 1 cups ½ shredded monterey jack cheese or use your favorite


  • Add chicken, ½ cup water, cream cheese, chopped jalapeños, garlic powder, salt, and cumin to slow cooker. Cover and cook on low for 6-8 hours or on high 3-4 hours.
  • Before serving, preheat the oven to 425 degrees and prepare a baking sheet by lining with parchment paper and spraying with cooking spray.
  • Shred chicken in the slow cooker and stir to mix well.
  • Heat tortillas in the microwave for a few seconds to soften them up (easier to roll).
  • Add 2-3 tablespoons of the chicken filling. Top with a sprinkle of your shredded cheese. Roll tortillas tightly into a cigar-shaped taquito.
  • Place taquitos on baking sheet and spray with cooking spray. Bake for 12 minutes until cheese is melted and tortillas begin to brown.
  • If you'd prefer a crispier taquito, broil them for a couple of minutes, just be careful not to let them burn.
  • Serve garnished with minced cilantro, diced avocado and avocado cilantro ranch dressing (see recipe in notes).


Combine 1/2 to 1 diced avocado, handful of cilantro and 1 cup of ranch dressing in a food processor or blender. Process until smooth.